A dish with a thousand flavors that is easy to make, which we pair with Veneto Rosso Passione Sentimento 2021 Famiglia Pasqua.
Ingredients for 4-6 people
For the dough: 200 g 00 flour + extra flour for the pastry board, 100 g rye flour, about 80 ml extra virgin olive oil, 1 teaspoon salt
For the filling: 300 g Fontina DOP, 50 g sliced speck, 400 g colored ribs, 30 g pine nuts, 1 garlic clove, extra virgin olive oil, 2 egg yolks, 100 ml fresh cream, salt and pepper
Directions:
For the dough: Mix the two flours with the salt, make a hollow in the center and pour in the oil. Start kneading with your fingertips, gradually adding about 100 ml of cold water, and knead the ingredients until you have a smooth, elastic dough that does not stick to your hands.
Form a loaf, cover it with the bowl upside down, and let it rest while you prepare the filling.
For the stuffing: Clean the vegetables and cut them into 1-cm strips; plunge them for 5 minutes into plenty of boiling salted water, drain and squeeze well. Heat 2 tablespoons of oil with the crushed garlic clove in a nonstick pan; add the pine nuts and, after a minute, the ribs and saute them over high heat for a couple of minutes. Remove them from the heat and discard the garlic.
Remove the rind from the fontina cheese and grate it with a wide-hole grater. Cut the speck into strips. Crack the eggs into a bowl, add the cream and season with salt and pepper. Mix well with a fork then incorporate the fontina cheese, ribs and speck.
Roll out the dough on a floured work surface into a circle about 35 cm in diameter and transfer to a baking sheet lined with baking paper.
Arrange the filling in the center, leaving a free 5-6 cm border; fold the pastry toward the center and bake for about 35 minutes until the pastry begins to brown. Serve lukewarm.
Wine pairing:
(Edited by Stefania Vinciguerra)
Veneto Red Passion Feeling 2021 Easter Family
Intense ruby red. The nose is complex, with distinct notes of red fruits, candied cherries, plums, hints of spice and hints of licorice. The palate is balanced and juicy, round, soft and enveloping, with velvety tannins and a fruity finish.
Production area: eastern part of Valpolicella.
Grape varieties: Merlot 40%, Corvina 30%, Croatina 30%.
Harvest: Mid-September. Hand-harvested grapes are allowed to dry in wooden crates inside the Fruttaio, where the berries, thanks to humidity control and air recirculation, lose about 30 percent of water and reach a high concentration of sugars.
Vinification: Since the grapes have different ripening times, vinification takes place separately in steel fermenters, and only then is the blend created, which matures in oak tonneaux for 6 months.
Alcohol content: 14% vol.
Serving temperature: 16°C.
Recommended pairings: red meats, game or aged cheeses.
Trivia: Parent and starting point of the Passione Sentimento project. An original shot of Juliet’s courtyard – a character known to all lovers around the world – by photographer Giò Martorana, became the unique dress of these wines, an unmistakable element of their identity.
